Not Red Velvet Cake with Fudge Glaze

By • June 19, 2009 • 2 Comments

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Author Notes: The cake recipe was adapted from the website Joy of Baking (http://bit.ly/zBXrb), and I added a chocolate ganache glaze from the Joy of Cooking instead of a traditional cream cheese icing.Abs

Food52 Review: This cake has the wonderful, fluffy texture you get from boxed cake mixes, but with a made-from-scratch flavor they never manage to achieve. Because it doesn't contain any red food coloring, it has a beautiful marbled crumb, and the chocolate glaze is both decadent and great for people who are intimidated by the thought of icing a cake. We also love that the delicate aroma of cocoa in the cake is followed by a wallop of semisweet chocolate in the glaze. - A&MA&M

Serves 10

Velvet cake

  • 2 1/2 cups sifted cake flour
  • 1 teaspoon salt
  • 2 tablespoons Dutch-processed cocoa powder
  • 1/2 cup unsalted butter at room temperature, plus more for buttering the pans
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon baking soda
  1. Preheat the oven to 350 degrees F and position a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with rounds of parchment paper.
  2. In a large mixing bowl, sift together the flour, salt and cocoa powder. Set aside.
  3. Using an electric mixer or hand beaters, cream the butter on medium speed for about a minute. Add the sugar and continue to beat until light and fluffy. Add the eggs one at a time and then the vanilla, beating well after each addition and scraping down the sides of the bowl. Keeping the mixer running on low speed, beat in the dry ingredients and the buttermilk in several additions, alternating between the two and beginning and ending with the flour.
  4. Stir together the vinegar and baking soda. When it starts to fizz, quickly fold it into the cake batter. Divide the batter evenly between the cake pans, smoothing with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and then invert onto the rack to cool completely. Wrap each cake in plastic and put in the freezer for at least an hour. (This will make icing the cake easier.)

Fudge Icing

  • 3/4 cup heavy cream
  • 8 ounces semisweet chocolate
  • 1 dash salt
  1. Using a double boiler, bring the cream just to a simmer over medium heat. Remove from the heat and whisk in the chocolate and salt. When the mixture has cooled and thickened slightly, use it to ice between the two cake layers and on top of the cake, letting the icing drip down the the sides.
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almost 3 years ago durun99

My daughter loves all things red velvet, so we made this yesterday, and the entire family loved it, including my daughter (even if the cake isn't red). The testing notes are right on, definitely a cake mix texture with a homemade taste. The ganache icing is a great change of pace from the usual cream cheese frosting.

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almost 4 years ago chrissyb

I think I'm going to add the red food coloring to make it a red velvet cake. I had a great recipe for rv but I lost it and I don't know where I found it. I made some cupcakes weekend before last and I just didn't like how they turned out so I'm going to try this recipe since it is a winner.